EFFECT OF ESSENTIAL OILS ON MULTIDRUG RESISTANT GRAM-NEGATIVE BACTERIA

Obtaining healthy food, free from chemical or synthetic additives, is a major challenge. In this study, we developed preservation method using essential oils and evaluated their effect on multidrug resistant pathogenic Gram-negative bacteria. Different concentrations (1%,0.1%,0.17% 0.35%) of Thyme oil black seed were employed in study against E. coli A. hydrophila soft cheese. The used at concentration 0.1% through dipping resulted accepted color odor, little flavor normal texture appearance, while during inoculation had the same as except moderate odor. highest reduction rate case 1% 0.17% hydrophila, it was found that 0.35% effect. seems to be suitable natural food preservative alternative.